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Texas Truck Stop Chili Recipe

Ingredients

How to make it

  • Cut beef into 1/2-inch cubes. In Dutch oven, over medium heat, cook bacon until crisp. Remove; reserve. Remove all but 1 T drippings; reserve. Over high heat, saute beef in batches, adding drippings as needed. Remove to bowl; over medium heat, saute onions in any remaining drippings 10 minutes or until well browned. Meanwhile, heat skillet over medium heat. Add cumin; cook 1 minutes or until very fragrant and toasted Stir in chili powder, paprika, oregano, pepper, salt, thyme and cinnamon. Stir seasonings and garlic into onions; saute 1 minute. Stir in bacon, broth, tomatoes, chiles and beef, breaking up tomatoes with wooden spoon. Heat chili to boiling; reduce heat. Partially cover; simmer gently 3 hours or until beef is tender, stirring frequently toward the end of cooing time to prevent sticking and adding water if necessary if mixture is too thick. Remove and discard chipotles. In bowls, serve chili topped with chopped onion.

Reviews & Comments 2

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  • squirrel_nut 16 years ago
    threw this all together yesterday with 2 exceptions. the brisket - smallest one i could find was 12lb and cost $50, so i used ground angus. think i could have used regular ol' lean ground beef, but now i know. skipped the chipotles because my wife and kids are whimps when it comes to flavor (heat). anyhow the chili was excellent. great recipe. its all about the spices and these meld perfectly. had never cooked Comino before... that was quite startling. very fragrent. not at all what i expected. probably the "secret" to this chilis flavor. thanks for sharing! i will be making more of this.
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  • squirrel_nut 16 years ago
    woah! i live in austin. my cousin-in-law owns one of the oldest and largest truck stops in texas. what am i waiting for? this recipe is for me. going to check on ingredients right now...
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The Cook

coffeebean53 Charlotte, NC

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